The following is for any pork roast, loin, shoulder, - as long as it is fresh and not smoked. The recipe is for a roast about 3-5 lbs. so if you have the WHOLE loin (1 side of the hog) you would have to triple this recipe - at least.
With the pan drippings, make gravy because this is absolutely delicious.

MIX TOGETHER:
1/2 teasp. ground CLOVES
1/2 teasp. salt
1/4 teasp. pepper
1 teasp. sage
1 teasp. garlic salt
1/4 teasp. nutmeg
Mix well and sprinkle over your pork roast half way through cooking OR BEFORE COOKING (baking or roasting) make slits in your roast "here" and "there" and sprinkle the mixture into the slits.

I usually bake my loin roasts with this mixture in a roasting pan, with about 8 ounces of water added to the pan and cover with foil and bake until meat is done. (depending on the size of your roast and the way you plan on serving it.)
or I put it in the crock pot with about 1/4 Cup of water and cook on HIGH for about 10 hours and shredd the meat, and serve on buns with BBQ sauce or Miracle Whip. (I freeze the liquid in the crock pot for soups for later on if I don't make gravy out of it)